“The most important thing is to teach our kids about where everything came from, and to be thankful for Mother Earth for what we can grow. Teach them, educate them, and feed them!”—Dana Rodriguez, executive chef/co-owner of Work & Class and Super Mega Bien, mother of three and grandmother of two

Chicken Wings or Tenders

DIRECTIONS Clean the tenders and place in a bowl, tossed with olive oil. In a separate bowl, mix chickpea flour, salt, pepper, and paprika. Coat the tenders with the mix you just made. Take a sheet pan or tray, cover with aluminum foil or parchment paper, then use a non-stick spray (Pam) or olive oil to prevent sticking. Bake at 325 degrees for 15 minutes then flip it all over for another 15 minutes.

Note: You will need a special Japanese slicer, a spiralizer, or a sharp knife to cut the squash into a noodle shape. Rodriguez likes the Vollum Japanese Turning Spiral Slicer.

DIRECTIONS Chop the carrot, tomatoes, and pepper, then place in a pot with the garlic clove and olive oil on low heat. Simmer for 8 minutes. Add 2 cups vegetable stock and simmer for 20 additional minutes, gradually adding the salt. Be careful not to boil the sauce. While the tomato sauce is cooking, wash the squash and zucchini and cut both ends to make it even. Make the veggie noodles and set aside. Remove tomato sauce from heat, add butter and basil, and blend in a stand blender or with an immersion blender. Return sauce to pan and add the voodles, cooking slowly for five minutes. Plate and garnish with parmesan cheese.